Pork With Dried Cranberry Sauce Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Pork tenderloin, cut into 1 inch slices
2 tbsp: Soy sauce,
2 tbsp: Drambuie,
Directions:
SAUCE 1/2 cup dried cranberries (or 1 cup fresh) 1/2 cup hot water 4 tbsp
drambuie, divided 2 tbsp sugar 3 tbsp water 2-1/4 cups beef broth 1-1/2
tbsp red wine vinegar 1/2 tsp crushed black peppercorns 4 cloves, or 1/4
tsp ground cloves 1 bay leaf 1 tsp cornstarch dissolved in 1 tsp drambuie 2
tbsp vegetable oil
In shallow dish, put pork fillets, soy sauce and drambuie. let marinate
for 1 hour. In small bowl, put dried cranberries, hot water and 1 tbsp
drambuie. Set aside for 30 minutes. If using fresh cranberries, omit this
step. Prepare sauce in medium sized saucepan. heat suage and wate about 5
minutes. Add beef broth, 3 tbsp drambuie, vinegar, peppercorns, cloves and
bay leaf. Cook over low heat and reduce until 1 cup. Strain to remove
peppercorns, cloves and bay leaf. Return to liquid saucepan. Drain dried
cranberries and add to sauce (or add fresh cranberries to sauce). Heat
gently and add dissolved cornstarch. Let thicken slightly. Meanwhile, in
large non stick skillet, put vegetable oil. Remove pork from marinade and
pat dry. cook pork fillets in hot pan, 3-4 minutes per side until tender.
Put 2 filets on each plate and cover with dried cranberry sauce. Serve with
rice.
Origin: Journal American Shared by: Sharon Stevens
Source from luhu.jp
drambuie, divided 2 tbsp sugar 3 tbsp water 2-1/4 cups beef broth 1-1/2
tbsp red wine vinegar 1/2 tsp crushed black peppercorns 4 cloves, or 1/4
tsp ground cloves 1 bay leaf 1 tsp cornstarch dissolved in 1 tsp drambuie 2
tbsp vegetable oil
In shallow dish, put pork fillets, soy sauce and drambuie. let marinate
for 1 hour. In small bowl, put dried cranberries, hot water and 1 tbsp
drambuie. Set aside for 30 minutes. If using fresh cranberries, omit this
step. Prepare sauce in medium sized saucepan. heat suage and wate about 5
minutes. Add beef broth, 3 tbsp drambuie, vinegar, peppercorns, cloves and
bay leaf. Cook over low heat and reduce until 1 cup. Strain to remove
peppercorns, cloves and bay leaf. Return to liquid saucepan. Drain dried
cranberries and add to sauce (or add fresh cranberries to sauce). Heat
gently and add dissolved cornstarch. Let thicken slightly. Meanwhile, in
large non stick skillet, put vegetable oil. Remove pork from marinade and
pat dry. cook pork fillets in hot pan, 3-4 minutes per side until tender.
Put 2 filets on each plate and cover with dried cranberry sauce. Serve with
rice.
Origin: Journal American Shared by: Sharon Stevens
Source from luhu.jp
Tags
Meat